It’s been really chilly in Scotland over the past few days (supposedly this is pretty typical for Scottish summers!), and so I thought some nice warm soup would be perfect.
The first time I made oxtail stew, it turned out not that great. It was a similar recipe to the one below, but I put all the ingredients into the slow cooker. And it came out all watery and not very flavorful. I had given up on oxtail stews until my friend in London made me some delicious oxtail stew in the slow cooker!
So what did she do differently? Just that she cooked the oxtail in the slow cooker first and then made the stew after so there was no watery, flavorless stew. Instead, it was rich, powerful, and really delicious!
I love making chicken broth in the slow cooker (see my easy slow cooker chicken broth recipe here), and after having some amazing Thai Chicken and Rice with Chicken Soup in Portland, I had to go make a Paleo version to enjoy at home! It’s a simple process – place everything into the slow cooker and leave overnight.
Spaghetti squash is popular in Paleo as a grain-free alternative to pasta. The squash naturally forms strands that look like spaghetti.
However, I wanted to do something different with my spaghetti squash, and so I decided to make a nice warming soup with apples and fall spices.
I’m a big fan of soups, especially during the winter months. And the best thing about soups is that they’re really really easy to make and can be an entire meal!
This easy seafood soup is so nutritious and filling – it’s packed with vegetables, coconut milk, and your choice of seafood.
This is something I make all the time (for breakfast, lunch, and dinner), so I thought I would share it with everyone even though it’s not spring.
It’s so simple (3 ingredients) and has a really great clean feel – I love it.
I was really skeptical about this soup when I first had it at a Thai restaurant in Los Angeles 10 years ago. It was 3am in the morning, the restaurant was packed, and the menu was completely foreign to me.
Just the first taste told me that I had definitely picked a winner. It was amazing – so flavorful, so creamy, and omg so spicy!
I finished the entire bowl despite the fact that it was way too spicy for me. It was just that good!
That soup I ordered was Tom Kha Gai, which translates to “Chicken Galangal Soup.”
This curry was so amazing I could have kept eating it until my stomach burst – luckily for me this time, I didn’t make enough for that to happen, but I definitely finished off every last drop!
The inspiration for this recipe came from Tyler Florence’s Spicy Chicken Coconut Curry (but I changed up the ingredients and cooking method a bit and made it not spicy so that I could drink every last drop comfortably!).
And what’s surprising about this curry recipe is that it’s really easy to make (unlike real Indian curries, which can take practically a day)!
Ok, this question has been nagging at me for ages, and I’ve read tidbits about it before, but I finally decided to find out once and for all. In case you’ve been wondering the same thing…here’s the answer:
This is a delicious beef bourguignon dish that’s easy to make for dinner any night! If you don’t know what beef bourguignon is, it’s just a beef stew with bacon, vegetables, and red wine.
Actually, when I first made this stew, I didn’t know that bacon was a common ingredient in beef bourguignon – I was just adding in bacon because it’s bacon!
What do you do when you can’t drink any more bone broth? Well, in my case, I make soup out of it! Just like chicken broth or beef broth, bone broth (my recipe here) makes a great (and super nutritious) base for a lot of soups. Here’s a simple one I like to make when I’m in a rush (of course, you can use other broths too instead of the bone broth).
All it requires is some swiss chard (or other green leafy vegetable, like spinach is a good one), some eggs, and some seasoning. If you want to make the more traditional egg drop soup, then use some scallions (chopped green onions) instead of the swiss chard.
I spent a large part of the day listening to and discussing natural health through food and nutrition, and bone broth definitely came up several times! So, it seems fitting to share with you my bone broth recipe.
I’m currently in a sunny, but rather chilly, Santa Clara, California, attending the Weston A. Price Wise Traditions Conference, which is a conference emphasizing traditional nutrition, farming, and cooking.
What is bone broth? It’s really what it sounds like – broth made from bones. It’s something that’s been around in the traditional cooking of many cultures around the globe because it’s nutritious, delicious and helps absorption of nutrients!
What I love about this soup is the fact that you can put anything in it and it’ll still taste great. The key ingredients are some good broth, some fresh vegetables, and some delicious protein. Which all just sounds like the perfect proportions for healthy eating to me!